Spaghetti & Vegan Meatballs

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  • 1 pack Fry’s Asian Spiced Burger, chopped into small cubes
  • 3 sprigs of fresh rosemary. Remove the twigs and chop the leaves into fine pieces.
  • 8 cream crackers, smash into powder form in plastic bags
  • 2 heaped teaspoons Dijon mustard
  • 1 heaped teaspoon dried oregano
  • 40ml water
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 bunch fresh basil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ fresh or dried red chilli, finely sliced (optional)
  • 2×400 g tinned chopped tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar
  • 400 g dried spaghetti or penne
  • Vegan Parmesan cheese, for grating (optional)

Cooking Instructions
  • Add chopped rosemary and finely smashed cream crackers to a mixing bowl with the mustard, Fry’s burger cubes, and oregano.
  • Add water a good pinch of salt and pepper.
  • With clean hands scrunch and mix up well.
  • With wet hands, roll the mix into little meatballs – you should end up with 24-28 balls.
  • Drizzle them with olive oil and jiggle them about so they all get coated.
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  • Put them on a plate, cover and place in the fridge until needed.
    • Heat a large frying pan on a medium heat and add some olive oil.
    • Add onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.
    • Then add garlic and chilli (optional), and as soon as they start to get some colour add the basil leaves.
    • Add the tomatoes, balsamic vinegar and sugar.
    • Bring to the boil and season to taste.
    • Heat another large frying pan and add a lug of olive oil and your meatballs.
    • Stir them around and cook for 8–10 minutes until golden.
    • Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
    • Add the pasta to the boiling water and cook according to the packet instructions.
    • Saving some of the cooking water, drain the pasta in a colander.
    • Return the pasta to the pan.
    • Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.
    • Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
    • Sprinkle over the small basil leaves and some grated Parmesan (optional).




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